Re: carrot curls and chips

[Guest guest]

Have you tried baked squash chips?

karen

[Guest guest]

A deep fryer shouldn't matter if your oil is at the right temp. I've

made them successfully twice without a deep fryer, frying them with

325-375 degree oil. I eat too many of them and they give me a belly

ache, so i don't make them often.....they are addictive!!!

Some have had success with the chips in the oven, mine burned the two

times I've made them so I have given up!

If you can tolerate nut flour, someone recommended and I've made

crackers from the pizza crust recipe in BTVC. They came out crispy,

but next time I'd leave out the oregano. They had a very obvious

Italian flavor to them that I have to be in the mood for. They are

dairy free too. Sue's Crackers are awesome! But they have cheese and

DCCC in them, can't wait to make them again when we are to that point.

HTH

Chrystee

Sam

SCD 4 months

> I have tried making the carrot curls and chips twice now and I have

> either ended up with soggy chips or burned curls, but I haven't produced

[Guest guest]

We use a peeler to get them VERY thin, and use a deep fryer with a basket so

they can get out FAST once " done " (fine line, there). Luke can't tolerate

many of these yet, but the other kids and I sure like them and he can have a

few. HTH,

in NC

mom to Luke, 5, Asperger's/low-salicylate;

, 3;,23 mos;

All SCD since 1/26/04

carrot curls and chips

> I have tried making the carrot curls and chips twice now and I have

> either ended up with soggy chips or burned curls, but I haven't produced

> anything crispy yet. Any tips for making them? I don't have a deep

> fryer so I was doing it on the stovetop with a candy thermometer. Would

> buying a deep fryer help? Or maybe a slicer that would slice them very

> thin? My son is craving crispy stuff and it's also nice to have them

> when we go to other homes where all the kids are eating potato chips.

>

> Tory

>

>

>

[Guest guest]

A carrot peeler is key. The food processer will chop them too thick

and they just soak up the oil. Yuck. A $20 deep fryer at Walmart

has made my life much simpler. I made the carrot chips at my

sister's house with a regular pan and although I didn't worry about

the exact temp of the oil (when a drop of water sizzles it should be

hot enough) it was a challenge to get the last scoop out before it

burned. The fryer with the basket makes it much easier. Just keep

them REALLY thin and you should be alright.

Helen

mom to three great kids, including (healing really well on SCD

since Easter '04, 9 y/o, ASD)

> I have tried making the carrot curls and chips twice now and I have

> either ended up with soggy chips or burned curls, but I haven't

produced

> anything crispy yet. Any tips for making them? I don't have a deep

> fryer so I was doing it on the stovetop with a candy thermometer.

Would

> buying a deep fryer help? Or maybe a slicer that would slice them

very

> thin? My son is craving crispy stuff and it's also nice to have

them

> when we go to other homes where all the kids are eating potato

chips.

>

> Tory

>

>

>